Parmesan Herb Cream Cheese Veggie Pizza
1 (8 oz.) packages refrigerated crescent rolls
1 (8 oz.) packages cream cheese, softened
1 cup (about 4 oz.) Wisconsin Parmesan cheese, grated
1 clove of garlic, minced
2 teaspoons fresh basil, minced
1 teaspoon fresh rosemary, minced
salt and pepper to taste
1 tablespoon milk
1 carrots, finely chopped
1/4 red bell pepper, chopped
3/4 cups fresh broccoli florets, chopped
1/4 cup green onion, chopped
1/2 cup finely shredded cheddar cheese
Preheat oven to 375* F.
Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
Combine cream cheese, parmesan, garlic, basil and rosemary. Season with salt and pepper to taste. Add milk and stir mixture until creamy and evenly combined. Spread the mixture over the cooled crust.
Chop veggies. Sprinkle over cream cheese layer and then top with cheese. Chill in the refrigerator approximately 1 hour. Cut into squares and ENJOY!
For a variation use any of your favorite vegetables!